POTBELLY SANDWICH SHOP Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FOOD HANDLER POUR PICKLE JUICE IN HANDSINK DURING TIME OF INSPECTION. INSTRUCTED TO NOT USE HANDSINK FOR ANY OTHER PURPOSE BUT HANDWASHING AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 2.5 LBS OF COOKED MEATBALLS STORED INSIDE HOT HOLD UNIT AT IMPROPER TEMPERATURES. NOTED TEMP @ 122.0F. INSTRUCTED TO HOLD ALL HOT TCS FOODS @135F AND HIGHER AND MAINTAIN. SAID FOOD DISCARDED DURING TIME OF INSPECTION. PRIORITY VIOLATION. #7-38-005.PLEASE SEE VIOLATION #22 FOR CITATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 25 LBS OF SLICED TURKEY STORED INSIDE COLD HOLD UNIT AND 2 DOOR COOLER IN PREP AREA AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. NOTED TEMPERATURES RANGING BETWEEN 45.0F-55.0F. INSTRUCTED TO HOLD ALL COLD TCS FOODS AT 41F AND BELOW AND MAINTAIN. PERSON IN CHARGE VOLUNTARILY DISCARDED SAID FOOD ITEMS DURING THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS, INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE AMOUNTS OF FOOD SPILLAGE AND DRIED FOOD DEBRIS ON INTERNAL AND EXTERNAL SURFACES OF COOLING UNITS, HEAVY EQUIPMENT AND STORAGE RACKS. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS WITH EXCESSIVE FOOD DEBRIS IN CAFE STORAGE ROOM THROUGHOUT. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS WITH EXCESSIVE FOOD DEBRIS IN CAFE STORAGE ROOM THROUGHOUT. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.